Guiltless S'Mores Protein Cheesecake

U Serves 7 People
P Prep: 00:12
P Cook: 00:22

Nutritional Facts

per 1 serving size (Recipe makes 7 servings)

Amount Per Serving

Calories 72

Calories from Fat 11

% Daily Values*

Total Fat 1.21

1.86%

Saturated Fat 0.46

2.30%

Polyunsaturated Fat 0.22

Monounsaturated Fat 0.05

Cholesterol 6.91

2.30%

Sodium 77.14

3.21%

Potassium 20.67

Total Carbohydrate 8.31

2.77%

Dietary Fiber 0.45

1.80%

Sugars 4.30

Protein 7.61

Vitamin A 0.43%

Vitamin C 0.00%

Calcium 5.99%

Iron 1.84%

* Nutritional Values are estimated and may vary

³ Description

A delicious treat to remind you of summer nights spent around a bonfire but this time around it's guilt free! Only 72 calories per cheesecake with 7 grams of protein.

² Ingredients

0.03125 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
1 large Egg White
0.625 serving (serving = 2 full crackers) Honeymaid Low Fat Cinnamon Graham Crackers
1/2 tbsp Cocoa Powder (Unsweetened)
0.667 serving (serving = 1/2 cup) Publix Fat Free Cottage Cheese
0.125 serving (serving = 1/4 cup) Bob's Red Mill Organic Golden Flaxseed Meal
1 serving (serving = 1 tbsp) Nestle Semi-Sweet Mini Chocolate Chip Morsels
2 tablespoon Marshmallow Fluff
2 serving (serving = 1 packet) Truvia Sweetener
1 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
0.667 serving (serving = 1 cup) Dannon Light & Fit Greek - Vanilla (Cup)

q Directions

1. Pre-heat oven to 325 degrees.
2. In a food processor or Nutribullet, process 1 1/4 Honeymaid Low-Fat graham crackers (regular flavor, not cinnamon!) and 1/2 tbsp ground flaxseed until it reaches a fine powder like consistency (or you can just smash it up in a Ziploc bag). Mix in 1 tsp almond milk, then divide evenly into 7 silicone baking cups. Press the crust into the bottom of the baking cups. Set aside.
3. In a food processor or Nutribullet, blend 1/3 cup cottage cheese and egg white until smooth. Mix in 2/3 cup Greek yogurt, 1 scoop Cellucor S'mores protein powder, 1/2 tbsp cocoa powder, 1/2 tsp almond milk and 2 packets of Truvia until smooth. Pour evenly into baking cups, leaving about 1/4 inch space at the top of the cups.
4. Place cheesecake cups into larger baking dish and fill dish with water until almost even with the top of the cheesecake filling. Bake at 325 degrees for 20-23 minutes or until centers of cheesecake are still a little jiggly (like Jello).
5. Allow cheesecakes to cool in the water bath until water is room temperature, then remove cheesecakes from water bath and refrigerate, uncovered for at least an hour before serving (best if refrigerated overnight before serving).
6. Before serving, top cheesecakes with marshmallow fluff, mini-chocolate chips and additional pieces of graham cracker if desired.

Recipe Provided by @erinspalmtrees

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